 Acquapazza (fish stewed with tomatoes, herbs and garlic) – Campania |
 Costoletta alla milanese (breaded veal cutlets) –Lombardia |
 Branzino con finocchio (sea bass with fennel) – multi-regional |
 Frittata di tartufo nero (grated black truffle omelette) – Umbria |
 Saltimbocca alla romana (veal escalopes with sage and prosciutto) – Campania |
 Arrosto morto (pan-roasted beef rib-eye) – Emilia Romagna |
 Melanzane alla parmigiana (aubergine parmigiana/eggplant parmesan) – Campania and Sicilia |
 Ossobuco alla milanese (braised veal shank) |
 Polpettine (meatballs) |
 Abbacchio al forno (roast lamb) |
 Polpettone (meatloaf) –Emilia Romagna |
 Brodetto marchigiano (fish and seafood stew) – Le Marche |
 Rombo al forno (roast turbot with potatoes) |
 Scaloppine al limone (veal escalopes with lemon) –Lombardia |
 Pesce al cartoccio (fish baked in parchment) |
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